Matcha pie

Matcha pie

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I mentioned in my lime pie recipe that I had for an afternoon tea at home. As for the lime pie, I made the matcha pie with a baked pie dough as I’m not too keen on the biscuits&butter base. You can make them with the base you like best.

Matcha pie

For 2 small pies:
– 80g white plain flour
– 40g butter at room temperature
– 200ml light condensed milk
– 2 free range egg yolks
– 1 tsp of matcha powder
– 50 ml milk

Make the dough by mixing the flour with the soften butter. Try not to handle the dough a lot as it gets harder to work with. Knead the dough very quickly on the worktop. Let the dough rest in the fridge for 15-20 minutes if it’s too soft.

Preheat the oven to 150C or 130C fan.

Roll the dough and put it in the baking trays. Make the filling by mixing the condensed milk along with the egg yolks. After the yolks are incorporated, add the matcha powder dissolved in the milk and mix thoroughly. Pour the mixture and bake it for 25 minutes. Set the oven at 200C or 180C fan and bake for another 10-15 minutes. Check if the filling is set and take it out of the oven. Leave it to cool for a few minutes, then take it out of the baking tray.

Do you like making desserts with matcha?

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